List of Experiments / Activities
- 1Sensitivity tests(Threshold/Dilution) to measure Individual Ability for sensory analysis
- 2Difference tests to evaluate qualitative and quantitative differences and/ or preference between test products
Course Objectives
- To provide basic insight into the practical aspects of Food Quality
- To provide knowledge for the assessment of quality of foods from different food categories
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Understand the testing and evaluation of various parameters of food quality
- CO2Understand the different techniques to perform sensory evaluation study of foods
- CO3Understand the concepts of Food quality and its role in food industry
- CO4Understand the quality evaluation of industrial food products
- CO5Understand the quality assessment of food products as per FSSAI Act
REFERENCE BOOKS
- SN Name of Authors/Books/Publisher Year of Publication/ Reprints
- S.Ranganna, “Handbook of Analysis and Quality Control for Fruit and Vegetable Products”. S, Tata McGraw-Hill Education 2nd Edition 2017
- Quality Y.Pomeranz: Food Analysis: Theory and practice 2000
- M.A. Amerine: Principles of Sensory Analysis of Food 2005 (Reprint)
- Morris B. Jacobs: The chemical analysis of foods and food products, III Edition, CBS Publishers and distributors New Delhi. 2013 (Reprint)
Official AKTU syllabus
This subject is on page 14 of the original AKTU PDF.